I baked for the first time in recent memory on Saturday, and I felt right again. More often than not, when someone asks me the name of my blog and hears “flour”, the response that follows is something like, “Oh, so it’s about baking.” Baking was my intent started out, but over the past three years, I have found myself cooking just as much as baking.
In fact, I have not baked since I made nutella swirl poundcake at the beginning of May. If it were not for the Secret Recipe Club keeping me accountable, who knows where I would be?
My SRC blog this month was Cupcakes with Sprinkles, written by Meghan. Like me, Meghan has a sweet tooth that – for practical purposes of feeding a family – has turned more towards cooking than baking. I’m not sure what led to my tendency to cook more than bake, but I can relate to the change.
There are a plethora of recipes on Cupcakes with Sprinkles for both cooks and bakers. I loved the look of the Glass Block Jello and was intrigued by the Muddy Buddies, which I have always called Puppy Chow. If you are thoroughly confused by either of those terms, they each refer to a form of Chex cereal coated with chocolate, peanut butter, and powdered sugar.
I eventually narrowed my choices down to the Chubby Hubby Bars and the cookies-n-creme chocolate cookies. I love cookies-n-cream anything, so the chocolate cookies won out. Meghan uses a cookies-n-cream candy bar, but because I was laser-focused on Oreos when I read the words “cookies-n-cream”, the candy bar portion of her recipe did not register until I had bought my cookies. So, Meghan’s version = candy bars and my version = Oreos.
I guessed at the quantities, adding 12 coarsely-chopped Oreos (approximately two cups) to the chocolate cookie batter. It think I could have folded another half-dozen chopped cookies into the batter with no problem, so when making these cookies, you will likely want to adjust the quantities to your tastes. And if there is ever a question of Oreos, the answer is always Double-Stuf. Enjoy!
Cookies & Cream Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 1/2 cup cocoa powder
- 12 Oreos, coarsely chopped
- Whisk together the flour, baking powder, and salt and set aside.
- In a separate mixing bowl, cream the butter, sugar, and vanilla together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Next add the cocoa powder and mix until well incorporated.
- Add the flour mixture and mix on low until just combined.
- Fold in the chopped Oreos.
- Drop the batter by rounded tablespoons onto a parchment-lined baking sheet.
- Bake at 350 degrees for 8-12 minutes until the edges are set.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
Cookies & Cream fanatics may wish to add more Oreos to the cookie batter.
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